Turkey & Black Bean Chili
2x the delicious servings!
- Milk
A good chili has well-seasoned meat, hearty beans, and tender veggies. A great chili, however, has all that AND comes together in one pot in under an hour. This chili is one of the greats and it’s built for a crowd (or leftovers for days!). And once you and yours take a bite, we can guarantee you’ll agree. Not to mention, these top-notch turkey-fied bowls are adorned with some delicious fixings: smoky red pepper crema and sliced jalepeño. If you’ve got some on hand, why not sprinkle some crumbled tortilla chips on top for crunch?
Ingredients
4 unit
Scallions
2 unit
Jalapeño
2 unit
Tomato
20 ounce
Ground Turkey
2 tablespoon
Southwest Spice Blend
4 unit
Chicken Stock Concentrate
2 unit
Tomato Paste
2 unit
Tex-Mex Paste
2 unit
Black Beans
6 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Lime
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Quarter lime. Trim and thinly slice scallions, separating whites from greens. Thinly slice one jalapeño (two jalapeños for 8 servings) into rounds; mince remaining jalapeño, removing ribs and seeds for less heat. Dice tomato. • In a small bowl, combine sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a large drizzle of oil in a 5- to 6-quart heavy-bottomed pot over medium-high heat. Add scallion whites and minced jalapeño to taste. Season with salt. Cook, stirring, until softened, 5-7 minutes. • Add turkey* and Southwest Spice Blend to pot with aromatics; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Stir diced tomato, tomato paste, and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes. • Add beans and their liquid, stock concentrates, ½ cup water (1 cup for 8 servings), salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. TIP: If chili is too thick, add a splash of water. • Taste and season with salt and pepper.
• Divide chili between bowls. Top with lime crema, scallion greens, and as much sliced jalapeño as you like. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, spicy taste; some found it a bit bland and added extra seasoning for depth 🌶️.
- Ease of prep: Quick and simple to make, with several mentioning it came together in under 30 minutes.
- Suggestions: Consider adding cheese, corn, or extra veggies like bell peppers for more variety and flavor.
- Leftovers: Generous portions provided tasty leftovers; some even froze extra for future meals.
- Spice level: Adjust jalapeños to taste; some found it perfectly spicy while others preferred it milder.
Reviews from our home cooks
This is my favorite recipe. The spices are outstanding and the texture and taste is great. I wish i had a full list of the ingredients and accounts so that i could make it myself. Soup concentrate and Tex mex paste isn't easy to find recipes for!
This chili was excellent and comes out great every time. I loved the spices and flavoring used. Was a bit spicy for my husband but I loved it and so did a friend. She asked for the recipe.
Love this recipe, one of my favorites! Easy to put together and makes a great chili!
absolutely nothing...I couldn't believe the flavor that was achieved with such a short amount of cook time! this is as good as my home made chili with far less work. Plus it yields a decent amount of servings.
This soup was easy to prepare and was finished and on the table in 30 minutes. I am not used to using the juice in the canned beans so we drained and rinsed half and used half as per recipe.
I liked this chili recipe. I combined it with oven baked fries to make chili cheese fries and tortilla chips to make chili nachos!
Easy and quick meals that tastes fantastic. Love the ground turkey...you can't taste any difference between it & ground beef. Healthier!
This has been my favorite meal so far. And I especially loved that it was a large portion size - made for leftovers. :) As seems to be the case with most of the meals, it was on the bland side - definitely would benefit from additional seasonings.
I have started substituting any stock concentrate with a low sodium option because HF's seems incredibly high in sodium which is not healthy. Some of the spices also seem very high in sodium. Please consider adding more Sodium Smart meal choices. This particular meal did not have enough black beans to make it a big batch. I added tomatos and black beans.
I LOVED EVERY BIT! Who knew turkey and black beans were so good? We would give it a 10 on this 5 point scale.
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